The Daily Plate

Holiday Sweet Potato Casserole with Marshmallows

The sweetest part of the holiday table: silky whipped sweet potatoes with warm spice and brown sugar, baked under a cloud of golden, toasted marshmallows. It tastes like dessert but belongs on the dinner plate. Round out your holiday menu with our make-ahead Thanksgiving sides.

Sweet potato casserole in a white baking dish with golden toasted marshmallow topping, spoon lifting a creamy portion
Prep time20 min
Cook time45 min
Total1 hr 5 min
Yield8 servings
CuisineAmerican
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🧺Ingredients

  • 4 lb sweet potatoes (about 5 medium), peeled and cubed
  • 1/2 cup unsalted butter, melted
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp kosher salt
  • 3 cups mini marshmallows

👩‍🍳Instructions

  1. Cook the sweet potatoes. Simmer the sweet potato cubes in salted water 15-18 minutes until very tender. Drain well and let steam dry 2 minutes.
  2. Whip it smooth. Mash the sweet potatoes (or beat with a mixer) until smooth. Whisk in the melted butter, brown sugar, eggs, milk, vanilla, cinnamon, nutmeg, and salt.
  3. Fill the dish. Spread the mixture into a greased 9x13-inch baking dish and smooth the top.
  4. First bake. Bake at 350°F (175°C) for 25 minutes until set around the edges.
  5. Marshmallow top. Scatter the mini marshmallows evenly over the top.
  6. Toast and serve. Bake 10-15 minutes more until the marshmallows are puffed and golden brown. Watch closely the last few minutes. Rest 5 minutes and serve warm.

💡 Casserole smarts

Steam-drying the drained sweet potatoes keeps the filling from turning watery. For extra crunch, add a pecan streusel under the marshmallows. Watch the marshmallows like a hawk in the last stretch — they go from golden to scorched in under a minute.

❓Common questions

Can I use canned sweet potatoes?

Yes — drain two 29-oz cans well and reduce the milk to 1/4 cup, since canned are softer and wetter.

Can I make it ahead?

Prepare the sweet potato base up to 2 days ahead and refrigerate. Add the marshmallows and bake fresh for the best toasted top.

Marshmallows or pecan streusel?

This recipe is the classic marshmallow version. For streusel, swap the marshmallows for a crumble of flour, brown sugar, butter, and chopped pecans.

Why is my casserole watery?

The sweet potatoes were not drained well enough. Steam-dry them after boiling and make sure the base is thick before baking.

Sweet potato casserole in a white baking dish with golden toasted marshmallow topping, spoon lifting a creamy portion
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Love this recipe?

Save this sweet potato casserole to your "Thanksgiving Recipes" board — the toasted-marshmallow top is a holiday showstopper.

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